Til - Moongfali Chutney - तिल मूंगफली chutney (Sesame Peanut Chutney) for March Blog Hop

Hello Everyone,

I am trying to maintain the continuity. Here is a really late post for the March Blog Hop. Obviously due to this delay I have to apologize to Radhika, organizer of Blog Hops and Nisha, with whom I was paired in March.

Now that apologizes are made and hopefully accepted, here is the recipe I chose from Nisha's blog. I had too many choices, but this chutney caught my eye as I was looking for a new and easy chutney recipe for the idlis I was planning over that weekend.

Nisha, thanks dear, even my older one who is usually very picky with condiments, liked this chutney :)

Til - Moongfali Chutney - तिल मूंगफली chutney (Sesame Peanut Chutney)

Ingredients

Til (White Sesame Seeds) - 1/2 cup

Moongfali (Peanuts) - 1/3 cup

Coconut - 1/4 cup

Tamarind - size of a quarter (one rupee coin)

Dry Red Chilies - 3-4 (per your taste)

Garlic - 4-6 cloves (per your liking)

Salt - per your taste

Oil - 1 tbsp

Water - 1/2 cup (increase or decrease depending on how runny or thick you want your chutney)

For Tempering

Oil - 1 tsp

Mustard Seeds - 1 tsp

Preparation

• Dry Roast Sesame seeds, Peanuts and Coconut till they are golden brown (do not over roast).
• Take a non stick pan and add oil to it.
• Once oil is hot, add tamarind, dry red chilies and garlic.
• Fry till garlic is nicely roasted and golden brown.
• Add all the ingredients except for tempering (including water) in a mixer/blender and grind to a coarse to smooth paste (as you like, I preferred it not very smooth).
• Heat oil in a small pan and once it is hot, add mustard seeds and let them sizzle.
• Immediately add it to the chutney and serve.

Serving

I served it with idlis and even with my yogurt rice. So, feel free to serve in in anyway you like. I felt that this was a great spread for sandwiches and rolls as well, if you like that taste.

Do check out what other blog hoppers made for the month of March.

This also goes to MLLA # 47 event brainchild of Susan.

That's all for now. Take care till next post.

Peanuts Chutney for Blog Hop

Hello Friends,


I know I know, I am a week late to post this recipe. Somehow these days the schedules are slipping from under me and I am not too happy about it, but there is very little I can do. I apologize to Radhika and Dhivya both.


Please check this edition of Blog Hop and enjoy all the delicacies :)


This was I was paired with Dhivya and I found this delicious yet simple recipe pf Peanuts Chutney that went perfectly with the paniyaramas I was making over the weekend. So, I just grabbed the opportunity and made it. 


Without further write-up, here is the recipe.


Peanuts Chutney

Ingredients
Peanuts - 1/2 cup, dry roasted
Onion - 1 big one, sliced
Tamarind - lemon sized ball, soaked in warm water for 10-15 min.
Red Chilies - 3-4, based on your taste
Currey Leaves - a spring
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tsp
Oil - 1 tbsp
Salt - per your taste
Preparation

• Take a non-stick pan and add oil.
• Once hot, add curry leaves and onion to it
• Fry onion till golden and it is cooked.
• Add everything else to it except for tamarind and peanuts and fry for another 2 min.
• Take it off the heat.
• Now, extract juice from tamarind, about 1/2 cup and add it to the onion mix with roasted peanuts.
• Grind them all with another 1/2 cup water. Decide the consistency depending on your taste.
• It is ready to be dipped into :)

Serving
As you can see from the picture, I served it with paniyaram (a slightly different version of these) that I made and also some uttapams I tried later.


That's all for now. Take care till next post.

Sweet and Spicy Peach Chutney from KO Rasoi

Hello Friends,


I have been thinking of making something with Peach this entire month and finally I got a recipe I really wanted to try and make and which intrigued me. 


Sweet and Spicy Peach Chutney is a recipe of Sanjana of KO Rasoi. I am sure she needs  no introduction as she is this young girl , just 22 years old but is a wonderful cook/chef and you must visit her blog if you have never done so as I can bet, you will be hooked on to it. I have already reproduced a few from her collection and a few more bookmarked :)


I have used her recipe as it is, so I am not going to repeat it here and also as this is a new rule (to not re-write the recipe) of our Bookmarked Recipe - Every Tuesday event, to which this recipe goes.


You will be amazed at how well those spices go with Peach which at least I never knew it would. The chutney is a great condiment with almost anything, with your idli/dosa or a breakfast sandwich spread with some cream cheese or just a great snack all by itself if you like peaches and you like chutney like me :)

This whole effort of trying something new with Peach (which normally I just enjoy eating as it is), is for my contribution to this month's Veggie/Fruit a Month - PEACH event hosted by my dear blogger friend Susan. If you have not yet sent her anything for this event, please do so, the event ends on 31st August.

That's all for now. Take care till next post.

Tamatar aur Moongfali Ki Chutney - टमाटर और मूंगफली की चटनी (Tomato Peanut Chutney)

Hello Friends,


Here is a chutney that got a sneak peak with my Mixed Flour Instant Dosa. I saw this recipe on Apu's blog and immediately wanted to try it out.


I tried it and I am hooked on. Amazing and absolutely perfect. As I used her recipe as it is, I am not going to write it here. Please visit her blog to check it out. Tamatar aur Moongfali Ki Chutney - टमाटर और मूंगफली की चटनी (Tomato Peanut Chutney) is an amazing combination of tangy tomato, nuttu peanuts and spices. I felt like I could use it for idli/dosa and also hot rice. Check out the recipe and enjoy it !!!

That's all for now. Take care till next post.

Raw Mango - Peanut - Cilantro Chutney

Hello Friends,


I made this superb and tangy and spicy and delicious looking Raw Mango - Peanut - Cilantro Chutney to go with my Quinoa Dosa, I posted earlier. I am such a big fan of Suma's Blog. Especially, her authentic Andhra recipes. Her pictures are just mind-blowing. Please visit her blog for the detailed recipe, I used it exactly as she mentioned. Of course, I guess I ground my chutney too much as I didn't get the color she got (hers was more prettier) :)

The surprising thing with this chutney was that my husband usually is not a big fan of chutneys and powders, unless it is this specific Rajasthani Lahsun Chutney. But, guess what, he licked his fingers and asked me for more. He did say it is spicy, but that didn't stop him from taking the second serving with Dosa. Thanks Suma for that reaction :)

This goes to Bookmarked Recipes - Every Tuesday (Volume 44) event of Aipi and Mine.

That's all for now. Take care till next post.

Pineapple Pachhadi (Pineapple Chutney)

Hello Friends,


Firstly, I would like to apologize (again) to all my blogger friends as I have not been visiting anyone's blogs for last 2-3 weeks. I was hunting for job, the first 3 months of this year and started a new one from 4th April. So, you can imagine all the chaos. I had the luxury of working from home since my little one was born 18 months ago, so even more chaos. Adjusting myself to new routine (1.5 hours drive one way to and from office), adjusting the little one to day care (which is the biggest challenge) and by the time I come back, I am so exhausted that I hardly have energy to cook a quick meal, eat and just crash :(  I hope all of you will understand.


Now, to continue this post, this is a Pineapple Pachhadi (Pineapple Chutney), I have been meaning to try and got the opportunity yesterday as it was quick and tempting. Please visit Suja's Blog to get her recipe. She has 2 versions of this recipe posted and I tried the first one. Will try the second one too later :)

This goes to the event Veggie/Fruit A Month - Pineapple hosted by my dear friend Rupali.

This is also for event Bookmarked Recipes - Every Tuesday (Volume 36) event hosted by Aipi and I.

That's all for now. Take care till next post.

Mango Pachhadi - कैरी की chutney (Mango Chutney) from SpicyTasty

Hello Friends,


Before I begin, I would like to request my readers to check this MAITRI - A Friendship Chain post, if you haven't already seen it.

I cannot be any more happier that spring is almost here and summer is not far away. I have been meaning to try this chutney recipe since last summer. What better way to welcome Spring/Summer better than this? :)

This Mango Pachhadi - कैरी की chutney (Mango Chutney) from Spicy Tasty is one delicious chutney that you must try and I can guarantee, it is a keeper. Please visit her blog to get the entire recipe. I used it as it is, so no point in re-writing it again here. It was a nice tangy chutney with a touch of spice and sweet, exactly my kind :)

I am sending this to Bookmarked Recipes - Every Tuesday (Volume 32) event of Aipi and Mine.

That's all for now. Take care till next post.

Coriander Onion Chutney - From Priya's Easy N Tasty Recipes

Hello Friends,


Here is another mouth watering recipe from Priya. I had it bookmarked for a while and it was high time I had tried it as I needed it and was dying to try... lol

Coriander and Onion Chutney is a chutney which pretty much goes with anything, I mean serve it with Idli/Dosa or even Roti/Paratha or even some nice plain warm rice. It will be an instant hit. At least it has been in our house. Loved the color, taste, texture everything. Please visit Priya's blog  for the recipe in her own words and her tempting picture. The only thing I skipped using is tamarind as I wanted a non-tangy version of this chutney :)


This goes to Aipi and my own Bookmarked Recipes - Every Tuesday (Volume 22).

This also goes to Herbs and Flowers in my Platter - Coriander leaves/Cilantro event guested hosted by Krithi and which is the brain child of PJ.

That's all for now. Take care till next post.

Tomato and Dates Chutney (टमाटर और खजूर की चटनी) - From Bong Mom

Hello friends,

Here is a delicious chutney associated with so many childhood fond memories. For our birthdays (me and my sisters), mom would always make poori (fried fluffy bread), ghugani (a dry yellow peas curry) and this tomato and dates chutney (sweet in taste). This was such a standard menu for our birthdays and we used to so eagerly wait for it the whole year.

This chutney is also associated with our memories of having bhoger khichuri (Khichdi, a lentil rice preparation prepared specifically for offering) during Durga Pujo days. This chutney is served along with begun bhaja (deep fried eggplan slices) and some mix veggie curry, all with no onion/garlic. And, weird thing is that this simple menu of these festive days tastes the most delicious. I mean whatever and however you may try this at home, it would never taste the same delicious. We used to get 2 haandis (eathern pots) full of bhog for us every day of 5 days of Durga Pujo from the pendal (the tent where the Goddess Durga's idol is kept). What fond memoies, I miss them. But, guess what I am visiting India during this very same Durga Pujo season and I am planning to enjoy it to the fullest after a lot of years :)

OK, now, after that nonmagical drive down the memory lanes, here is the chutney I had bookmarked a while back. I tried it from who other than my Bong blogger Friend, Sandeepa, famously known as Bong Mom to many of us. I was born in Chittaranjan, West Bengal (I am not a Bong btw, lol thought I will clarify) and spent half my life in Jamshedpur, so have a lot of Bengali influence in the cuisine I prepare. Anyways, what I was saying is, whenever I visit Sandeepa's blog and check her Bengali specific recipes, I can so relate it to a memory from my growing up times. She has an amazing collection of non Bong recipes as well. Please do check her blog for Tomato and Dates Chutney (टमाटर और खजूर की चटनी) recipe. I did add few bay leaves as my mom used to and I didn't have cranberries, so didn't use them.

I am linking it to Aipi and My Bookmarked Recipes - Every Tuesday event and Hearth and Soul Blog Hop - Volume 17

That's all for now. Take care till next post.

Spinach 2 ways - Palak Ki Chutney and in Palak aur Hari Mirch Ki Poori

Hello friends,


When Nupur announced this edition of Blog Bites # 7, I really felt like I could be the Iron Chef...lol. So, no need to say, these recipes go to this Iron Chef event.


I am a die hard fan of the food network show "Iron Chef", so I was excited to try it out. So, the ingredient, I chose was Palak (Spinach), which I know not gets used much sometimes in our regular food. But, I am a big leaf eater (can't you say, because I am a vegetarian), anyways. I wanted to try something that I had not tried before or I wanted to badly. Of course, as you all know I have lots (when I say lots, I literally mean lots) of bookmarked recipes, so I wanted to give this a try.

The first one is from my dearest blogger friend Kiran of Sumadhura called Palak Ki Chutney (Spicy Spinach Chutney). My mom makes it really well, but I had never tried it myself. So, it was a treat for myself and what a delicious chutney. I could not stop eating it. I think I ate about 1/4 cup of chutney just by itself.... lol and then some more in warm rice with little oil and I was on ninth cloud. Thank you so much Kiran for such wonderful and mouth watering recipe.

The second one is from a really young blogger Sanjana (I admire as she juggles her studies and cooking both) of KO Rasoi called Palak aur Hari Mirch Ki Poori (Spinach and Green Chili Pooris or Fried Bread). My son loved these green pooris and guess what Sanjana, I did make chhole to go along with it.  Loved the combo, thanks for such a delicious recipe.


Please enjoy the pictures on my blog, but visit their blogs for delicious recipes as I have used it as it is.


That's all for now. Take care till next post.

Dried Cherry and Onion Chutney

Hello friends,

Sometimes, I think it was such a good idea to start an event like Veggie/Fruit A Month, which is hosted by Ayeesha this month with the start ingredient as CHERRY. If you haven't already participated, please do so. I have never cooked with cherry other than to top my ice-cream or cake with cherry. But, this event made me think and try to cook it up. And, that is the whole purpose of this event, is to encourage people to use a certain veggie/fruit in your cooking which you usually don't.

Dried Cherry and Onion Chutney

Ingredients
Dried Cherries - 1 cup
Onion - 1 cup, finely chopped
Ginger - 1 tbsp, finely grated
Sugar - 3/4 cup (you can choose to use brown sugar as well, and please adjust the quantity depending on your palette and how sweet your cherries are)
Water - 3/4 cup
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Salt - as per taste
Oil - 1 tbsp
Preparation

• Heat oil in a non-stick pan and add oil to it.
• Add onion and garlic to it and fry till onion becomes golden in color.
• Add cherries, salt, all spices, sugar, water and mix well.
• Cover and cook for about 10 min.
• Let it cool down a bit before or else initially it will look runny, but as the syrup cools down, it gets thicker.

Serving
I was just speaking it like that without any purpose, but to eat... lol. But, this can be served as an excellent sandwich or burger spread or a side dish with roti/paratha/poori and dosa or anything like that. I mean, just put your thinking caps and think a thousand serving ideas :)


I am sending this to of course Veggie/Fruit A Month - Cherry event and Vegetarian Foodie Friday event.

That's all for now. Take care till next post.

Cashew Tomato Chutney - Tried from Pari of Foodelicious

Hello friends,


Here I am with one of my bookmarked recipes that I so wanted to try. It is from my blogger friend Pari of Foodelicious.


I am sure many of you already know how much I like chutneys and chutney powders. So, here is one of those loves of mine. I tried Cashew and Tomato Chutney of Pari as I loved the pic and presentation of hers. Most of the time, I like to use the recipe as it is (unless there is something that I do not eat or think is lot more spicy for me or lot sweeter or something similar. Now, this proportion and everything from her recipe sounded perfect, so I used it exactly as it was and therefore, I am not repeating her recipe here. Please visit her recipe post for the same.

This goes to Bookmarked Recipes - Every Tuesday event of mine.

This also goes to Two for Tuesdays Blog Hop - Volume 9





That's all for now. Take care till next post.

Flax and Peanut Chutney Powder

Hello friends,


Here is my second tried and tasted from Usha's blog. The day I saw this post, I told Usha that I am definitely making it. I am a big fan of different kind of chutneys and spice powders.


Flax and Peanut Chutney Powder came out sooooo well and I am glad that I tried it. Thank you so much Usha for this wonderful recipe. I could not have imagined to add Flax Seeds in chutney powder ever. Very very new but yummy concept. The only thing is I did not add jaggery here as I don't like the touch of sweet in my spicy chutney powder. I added about 23 red chillies to it, wanted to mention as she added 25. Mine was good spicy, I mean the kind I like it. Just add little oil of your choice and enjoy it with idli or dosa. Check the recipe at her blog for measurements and the process.

As you all know this is for Tried and Tasted event hosted by Saveur, which was originally started by Zlamushka and and now run by Lakshmi.


That's all for now. Take care till next post.

Onion Chutney - T & T from Dil Se..

Hello friends,


Here I come with another entry for  Tried and Tasted event for this month hosted by Champa started by Zlamushka. 


Yet another wonderful recipe from Divya. We loved this Onion Chutney recipe with our idli breakfast. Please click the recipe link to visit Divya's blog to see the details. I used it exactly like hers, so I haven't re-posted it here.

I prepared it along with Almond Chutney recipe that I posted before.


There are many more recipes from her blog that I want to try, so, let's see how many I can in time for the event. Do participate in the event, if you get a chance. Last date is June 30th 2010.


That's all for now. Take care till next post.

Badam Ki Chutney - बादाम की चटनी (Almond Chutney)

Hello Friends,


Today, I want to introduce a sweet and wonderful blogger friend Sivapriya Ramakrishnan who has an amazing collection of recipes in her blog Eliachi. Isn't the name of the blog itself very tempting? Please do visit her and follow her recipes. I can bet you will love it :)


Here is one of her recipes that I tried this morning to go with my rava idlis and wow, what a different recipe. I have always prepared chutneys with different ingredients like peanut, onion, tomato etc., but never with almonds. Badam Ki Chutney - बादाम की चटनी (Almond Chutney) is such a lovely recipe that you must try it out. As I have tried her recipe word by word, I am not going to repeat if here and you should check it in her blog itself.

That's all for now. Take care till next post.

Pappula Podi (Peanuts and Split Chickpeas Powder) - From my friend Raji

Hello friends,


Here is another wonderful podi (powder) recipe from my very good friend Raji (Thanks Raji). She made it once and brought it for me and I loved it so much that I asked her to make it again and this time when she brought it for me, I asked her for recipe as well (don't tell her, I will keep asking her to make it for me....lol)


This is a multi-purpose podi for me :)


Pappula Podi (Peanuts and Split Chickpeas Powder)

Ingredients
Bhuni Moongfali (Roasted Peanuts - Skinned) - 1/4 cup
Bhuni Chana Dal (Roasted Split Chickpeas) - 1 cup
Sookha Nariyal (Dry Coconut) - 2 tbsp
Lahsan (Garlic Pods) - 6 to 7
Lal Mirch (Whole Red Chillies) - 8 (add more per your taste)
Dhaniya Patti (Cilantro) - 2 tbsps (or increase if you like the flavor more)
Meetha Neem (Curry Leaves) - few sprigs or as per taste
Salt - as per taste
Ghee (Clarified Butter or oil) - 1 tbsp
Preparation

• Fry everything except moongfali and chana dal in little ghee till they are nice golden brown and aromatic.
• Cool and grind all the ingredients (including moongfali and chana dal) by adding salt.

Serving
As I mentioned above, this is multi-purpose podi. It can be eaten with dosa/idli, served over warm rice with ghee or even can be used as a masala powder when you are cooking some veggie stir fries. So, use your imagination and serve it :)


Sending this to MLLA#24 hosted by Diana and started by Susan.

That's all for now. Till next post, take care.

Zucchini Pachhadi/Chutney

Hello friends,


This is a yummy Zucchini pachhadi (Chutney) recipe from one of my very dear friend, Rajyalakshmi. I love you Raji for teaching me this wonderful chutney. My husband (who usually doesn't like chutneys) and I simply loved it when she brought it for us. I made it last night and it came out really well :)


This is a very nice use of zucchini which so far I only used in curries and dal. It is in season, so very quick and simple, about 5 min. of prep time and 10 more min. of cooking the veggie and grinding it, so real quick.


Zucchini Pachhadi/Chutney

Ingredients
Zuchhini - 4 cups (this will yield about 2 cups chutney)
Haldi (Turmeric Powder) - 1/2 tsp
Salt - as per taste
Tamarind - 1 lemon size ball (soak in hot water for 10 min.)
Meetha Neem (Curry Leaves) - 8-10 leaves roughly chopped
For Tempering
Chana Dal - 1 tbsp
Urad Dal - 1 tbsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Lal Mirch (Whole Red Chillies) - 4-4, broken in pieces
Lahsan (Garlic Cloves) - 4 (I made them rough 2-3 pieces of each garlic, as they will be ground anyways, so no need to fine chop them)
Oil - 1 tbsp
Preparation

• Peel the Zucchinni and cut into small pieces.
• Take a pan, add oil.
• Once it is hot add everything under "For Tempering" and fry it till nice aroma starts coming and seeds start spluttering.
• Add chopped zucchini, salt and turmeric and cook it until it becomes tender (about 5 minutes).
• Cool it and grind along with tamarind pulp (I used seedless version, so I added the tamarind as it is and did not really took the pulp out) and meetha neem to a nice paste. 
• No water is needed unless you really want it to be runny (as tamarind has some water and zucchini by default has some water).

Serving
Serve it with hot rice and a dollop of ghee or with any idli/dosa or I have used it as a spread on bread/roti wrap as well. So, get creative :)


I am sending it to Twenty-20 event of Niloufer.





Also, sending this to Think Spice: Think Tamarind event of PJ.





That's all for now. Till next post, take care :)